Ingredients
Scale
- 2 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 lb lean ground beef (90% or 93% lean)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup shredded low-fat sharp cheddar cheese
- 1/2 cup plain Greek yogurt (as a healthy sour cream substitute)
- 1/4 cup fresh chives or green onions, sliced
- Optional: Sliced jalapeños or diced tomatoes for topping
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced potatoes in a large bowl with the olive oil, smoked paprika, salt, and pepper. Spread the potatoes in a single layer on a large rimmed baking sheet or in a large oven-safe skillet. Roast for 25-30 minutes, tossing halfway through, until the potatoes are golden brown and tender on the inside.
- While the potatoes roast, place a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat from the pan. Add the diced onion and bell pepper to the skillet with the beef. Sauté for 5-7 minutes until the vegetables soften. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
- Once the potatoes are finished roasting, remove them from the oven. If you used a baking sheet, transfer the potatoes into the skillet with the beef mixture (or transfer everything into a baking dish). Stir gently to combine all ingredients. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven for 5 minutes, or until the cheese is bubbly and completely melted.
- Remove the bake from the oven. Dollop small amounts of plain Greek yogurt over the top to mimic sour cream. Sprinkle with sliced green onions or chives. Serve immediately while hot, adding extra toppings like fresh tomatoes or jalapeños if desired.
- Cook Time: 60 minutes